I climbed the elder tree in the back yard on three separate missions, armed with a deformed coat hanger, to harvest green elderberries. I have just over a kilo, which are vacuum packed with Maldon salt (5% by weight) - as they ferment they will detoxify, lose their bright colour, and start looking a lot like capers. After a couple of weeks, I’ll pack them into jars with spirit vinegar, infused with the elderflowers from the same tree, which I bottled about 6 weeks ago.